Pastry Chef

Omni Hotels & Spas•Boston, MA

About The Position

The Pastry Chef is responsible for the overall operation and success of the Pastry Department and for executing all Omni Hotels and Resorts company policies and procedures. The role oversees pastry kitchen food quality, cost control, labor, staff supervision, and menu creation. Through hands-on leadership, the Pastry Chef directs and evaluates the unit, supports a smooth day-to-day operation, and ensures guest satisfaction. The role also participates in recruiting, manages payroll and scheduling, develops and trains staff, and attends required department meetings. Creativity and awareness of new concepts and food trends are important to shaping the department’s offerings. The salary range is $80,000–$85,000 per year.

Requirements

At least 2 years of culinary management experience specializing in pastry.
Associate degree in Culinary Arts or Baking/Pastry Arts.
Creativity and familiarity with new concepts and food trends.
Proven leadership skills, including the ability to train, develop, and motivate staff.
Ability to manage schedules, inventory, payroll, food cost, service recovery, and associate relations matters.
Ability to communicate clearly and pleasantly in spoken and written English with guests, management, and coworkers, in person and by telephone.
Strong organizational skills and the ability to multitask and provide guest follow-up in a fast-paced environment.
Familiarity with batch and quantity cooking.
Eye-hand coordination to use kitchen equipment.
Ability to use culinary tools, including knives and commercial equipment, and to taste and smell.
Proficiency with computers.
ServSafe Certified Food Manager.
Ability to lift and carry up to 50 pounds and push or pull up to 75 pounds; ability to stand or walk for extended periods and bend and twist frequently.
Ability to work a variety of shifts, including weekends and holidays.

Nice To Haves

Experience in a high-volume luxury hotel or resort is preferred.

Responsibilities

Oversee all items in the Pastry Kitchen, including food quality, cost control, labor, staff supervision, and menu creation.
Direct, coordinate, and evaluate the Pastry Department.
Directly supervise employees through hands-on leadership.
Ensure guest satisfaction through the smooth and effective operation of the department.
Participate in recruitment, including attending job fairs, conducting interviews, and selecting talent.
Manage payroll and scheduling, and oversee staff training and development.
Conduct or attend required department meetings.
Set priorities for the pastry culinary team and provide feedback that enhances performance.
Train staff to produce high volumes of work while maintaining quality according to Omni standards.
Teach employees how to interact courteously with internal and external guests and resolve internal requests.